Скачать или смотреть Safer Processing of Fresh-cut Produce | Part 1C: Prerequisites

The California Department of Public Health, Food and Drug Branch, and the U.S. Food and Drug Administration (FDA) Center for Food Safety and Applied Nutrition created this video with the Centers for Disease Control and Prevention (CDC) researchers and industry representatives to help produce safer products. This module covers management's role in food safety through personnel hygiene programs, including toilet requirements, automated contamination prevention, waste handling, health training, illness reporting, visitor control, and providing facilities like dressing rooms and wash stations. It emphasizes creating supportive environments with supervisory oversight, ensuring employees maintain hygiene standards, and managers model food safety in fresh-cut operations.

Presenter/Affiliation: Multi-agency collaboration (California Department of Public Health, FDA, CDC, university researchers, industry representatives)

Keywords: management hygiene responsibilities, toilet facility requirements, employee training programs, illness reporting policies, visitor control protocols, facility maintenance standards, handwashing station placement, employee supervision, food safety leadership, hygiene program management